Slow-Cooker Turkey Thighs

Eight to 12 hours before cooking, put all except Gravy ingredients in a 3 1/2-qt or larger slow-cooker. Cover and refrigerate.

Cook on high 4 to 5 hours or on low 8 to 10 hours until turkey is tender.

Remove turkey thighs to cutting board and cover loosely with foil.

Gravy: Set cooker to high and cover. Whisk flour and water until well blended. Whisk into liquid in cooker. Cover and cook, stirring once, 15 minutes or until thickened.

To serve: Cut meat in large pieces from both sides of each thigh bone to give you 4 pieces. Arrange on serving plates; spoon on some gravy. Serve remaining gravy from a sauceboat. Good with: mashed sweet potatoes and green beans